For those of you who do intermittent dry fasting, I’m currently doing 20-22 hours daily. Started doing this following a prolonged dry fast and thought it would make sense to do some form of it everyday. It started off easy but as time has gone along I’m finding I am more thirsty but I think thats because normally I add a load of salt to my meal (which is carnivore so naturally already has a decent amount). I then seem to struggle to quench my first and just pee loads and loads. I’m planning on removing salt for a few week and see what happens.
I think that continuous intermittent dry fasting is perfectly safe, you just need to be sure to hydrate well and eat adequately when you do eat.
I usually don’t stress about specifics with salt/water. I will usually take half a teaspoon of nosalt to balance out the Na/K ratio. I think that the ratio matters more when you are eating and that you really should only be concerned in a prolonged water fast (the whole reason I do prolonged dry fasting is that I don’t screw up my electrolytes because I nearly tore a hole in my stomach salt loading once). It’s pretty easy to hit around 2000-3000 of each just by eating regularly which is all you really need. The RDA for potassium is way overshot in my opinion, but you should definitely keep in equal or slightly higher than sodium which I do using nosalt or high potassium vegetables like tomatoes or potatoes.
Just my opinion. I prefer (40:8) ADF dry fast, because on non-dry days, I have 8 hours to rehydrate. Whether I have more salt in my food or not, I easily consume plenty of water. 2 hours to rehydrate sounds very difficult
Also with ADF, you would get 40 hours of dry fasting rather than 20. For me, it’s just easier to not think about food or water every other day
Currently, I’m nearing the end of a 3 day fast. The 1st day was a dry fast. The 2nd and 3rd, limited to only 1 liter water. Tomorrow, I’ll have an 8 hour window and get loaded back up.
Can’t advise on this sorry. But din’t think there is much salt in freshly-cut meat, I find the beef and chicken I simmer to be very bland if I forget to season it—about 1/2 tsp per 250g tastes about right.